CRESCENT-TOPPED BEEF POT PIE

CRESCENT-TOPPED BEEF POT PIE

1 pound beef top sirloin steak (boneless), cut 3/4-inch-thick
Vegetable cooking spray
1 teaspoon pepper
1 package potato/green bean/onion/red pepper mixture, frozen
2 tablespoons water
1/2 teaspoon dried thyme leaves
1 12-ounce jar mushroom gravy
1 can refrigerated crescent rolls

  1. Heat oven to 375ºF. Trim fat from beef steak; cut steak lengthwise into 2 or 3 strips and then crosswise into 1/2-inch-thick slices. Spray 10" ovenproof skillet with cooking spray; heat over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 minute. Remove from skillet; season with pepper.

  2. In same skillet, combine vegetables, water and thyme; cook and stir 3 minutes or until vegetables are defrosted. Stir in gravy; bring to a boil. Remove from heat; return beef to skillet.

  3. Separate crescent rolls into 8 triangles. Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center. Bake 17 to 19 minutes or until rolls are golden brown.